Greek Chickpea Soup – Revithosoupa

Greek Chickpea Soup (‘Revithosoupa’) is a traditional Greek vegan soup that uses simple ingredients. This version uses canned chickpeas and is ready in 20 minutes.

Greek Chickpea Soup is also known as ‘Revithosoupa’ or ‘Revithia.’ It’s usually served during cold winter months. Trust me, I realize that we’re now in the middle of the summer here in NYC…but bear with me. I chose to recreate this soup for a rainy, unpleasant day and it served its purpose just fine – despite not being it’s traditional season. I wanted to make this Greek Chickpea Soup for the blog for a while so I thought it was a perfect opportunity.

I’m not sure if you’re from the same school of thought, but I have no compunctions about having soup in the summer (especially on a rainy days) and better still if that soup is super light. This one is just 150 calories per serving! And if you can find a light soups such as this one, which manages to be filling at the same time, then you can indulge all year long. Other alternative soups which I feel serve the same purpose are this Tomatoes Red Lentil Coconut Soup or my Greek Lentil Soup. While you’re at it, I encourage you to dunk this freshly homemade crusty bread in the soup. I guess I should stop now because I’m getting hungry.

If you don’t feel like making soup right now you can always save it for later, as the fall will be here soon enough.

Traditionally this Greek Chickpea Soup is made with dried chickpeas that are soaked overnight and then cooked until soft. The process takes a little longer but I encourage you to go for it if you have time. If, however, you are short on time and want to eat something quick and satisfying, canned chickpeas are a fine substitute to make this awesome soup.

My printable recipe calls for canned chickpeas and that’s why this soup is so quick to make. Literally it’ll just take 20 minutes – start to finish. However, if you want to go “authentic,” and have some time on your hands, use this method:

Soak about 12 oz of dried chickpeas overnight;

The next day drain the chickpeas, place in a pot, cover with twice amount of water and bring to boil; skim off the foam;

I highly recommend it. Every recipe that I’ve ever tried making from this book seems to comes out wonderfully.

Greek Chickpea Soup - Revithosoupa

Course: Soup

Cuisine: Greek

Prep Time:5minutes

Cook Time:15minutes

Total Time:20minutes

Servings:2

Calories:150kcal

Author:Edyta

Greek Chickpea Soup (Revithosoupa) is a traditional Greek vegan soup that uses simple ingredients. This version uses canned chickpeas and it is ready in 20 minutes.

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Ingredients

1canchickpeas15 0z

6clovesgarlicminced

1potatomedium, cubed

2springsrosemaryfresh, chopped

1tbsppomegranate seeds

1/2teaspoon black peppercornscrushed

lemon juiceto taste

saltto taste

1tbspolive oilextra virgin

Instructions

In a heavy soup pot heat up olive oil and add garlic with rosemary; cook for a minute and add potatoes. Make sure not to burn the garlic.

Add 4 cups of water or broth, cover and let cook for about 15 minutes, add rinsed chickpeas, cover and cook for another 5 minutes.

Add salt, pepper and lemon juice. Adjust seasoning to your liking. Add more water if needed.

Serve with pomegranate seeds and enjoy.

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If you like this recipe you may also like these recipes using chickpeas or pomegranates:

I can’t wait to make this soup, a local restaurant makes something similar and I can never get them to share the recipe with me. Its so flavorful, and the pomegranate seeds make such a surprise flavor booster!

My gosh, I grew up in FL and if I had waited for cold weather to make soup I would NEVER have had soup lol. I’m a fan of it all year round. And I have never had this, but the combination of chickpeas and pomegranates makes me think it will be amazing. It looks like it might be a good get-over-a-cold soup too, for vegetarians like me 😉

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Hi, my name is Edyta Czaplicka Hannas and I live in New York, with my wonderful husband Eric and now two little cutie pies, Gabriel and Aiden. I'm originally from Poland and I love cooking and sharing my love for Mediterranean and European foods. Read More…

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Hi, my name is Edyta Czaplicka Hannas and I live in New York, with my wonderful husband Eric and now two little cutie pies, Gabriel and Aiden. I'm originally from Poland and I love cooking and sharing my love for Mediterranean and European foods. Read More…